Operating a hot pot restaurant as an individual does not require you to file a tax return. How to do accounting
Has the VAT been approved?
Make a running account
Or just enter the account as normal, just don’t declare it. Catering Q&A How to run a self-service hot pot restaurant
Consumer groups are very important, you To open a self-service hot pot restaurant, you must first consider the positioning of your consumer groups. Only after solving this problem can you start the next step. Now let’s talk about the problem of consumer group positioning.
Analysis of service objects a. Occupational characteristics of consumers: ordinary students, migrant workers, ordinary working-class people, and high-level white-collar workers and civil servants have different consumption habits and consumption levels; b. Consumption The age characteristics of consumers: For example, the elderly prefer light dishes, young people prefer heavy and thick dishes, etc.; c. Gender characteristics of consumers: Women and men often have different preferences for hot pot products, tastes, types of dishes, etc. There are certain differences; d. Regional and ethnic characteristics of consumers: People from different regions and different ethnic groups have vastly different requirements for hot pot products and should be distinguished.
Of course, due to the mutual penetration and hybridization of hot pot, many hot pots have been improved and innovated to suit the tastes of most people and are unique. But analysis of consumers is essential.
Analysis of customer consumption behavior
Consumption is a comprehensive concept. Consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits, etc.: a. Consumption level and customer's economic affordability There is a direct relationship, which reflects the customer's paying power and the satisfaction of needs appropriate to this paying power, which is directly reflected in the grade and type of hot pot restaurant that the customer chooses; b. The consumption structure is the proportion of customers' various consumption expenditures, and their expenditures It is closely related to factors such as occupation, age, gender, regional ethnicity; c. Consumption patterns include individuals, families, businesses, groups, etc. Different consumption patterns have different choices in grade and variety; d. Consumption habits are reflected in, Habits formed in terms of dining environment, atmosphere, brand, flavor, economy, etc.
Before selecting a site, you must choose an area that is convenient for operation and development. This is the prerequisite for site selection. When selecting a site, factors such as the level of economic development, cultural and educational impact, market competition, planned location characteristics, and whether the software and hardware environment are superior should be taken into consideration.
The principle of location selection for hot pot restaurants: the principle of proximity should be implemented. That means it needs to be convenient for transportation, easy to get around, and easy to enter. Located in or close to business districts, economic zones, cultural districts, development zones, etc., the roads are smooth and customers are easy to "approach"; at the same time, pay attention to the surrounding environment with adequate supporting facilities. The external environment must form a climate, and hot pot restaurants and other catering must be mixed operations, such as "Catering Street", "Hot Pot City", etc. Naming Tips
Store name design: 1. Name and design principles: It must be identifiable, original, and holistic. 2. Basic rules for name design: first, the font should pay attention to the overall effect, making it easy to recognize, read and remember; second, the pronunciation should be loud, charming and full of rhythm; third, the original meaning of the font should be combined with its moral meaning. 3. Basic requirements for name design: first, it must be consistent with the customer's consumption level and the grade of the hot pot restaurant; second, the humor and meaning of the hot pot restaurant's name; third, the name of the hot pot restaurant must be consistent with the flavor, objects, and habits; fourth, the name of the hot pot restaurant must be consistent Denotation; fifth, the choice of the name of the hot pot restaurant is particular; sixth, the name must be simple and clear, do not change it easily, and pay attention to originality. Shop decoration
The decoration design of hot pot restaurants: It should be based on the actual conditions of different hot pot restaurants and measured by architectural style, hot pot grade, geographical location and other factors to attract customers. Generally speaking, decoration styles vary, but attention should be paid to avoid the following problems: first, the structure of the hot pot restaurant is monotonous; second, the air in the store is turbid and humid; third, the distance between tables in the store is too small; fourth, the environmental space is depressed; fifth, lack of Original character decoration.
Note: Because you plan to open a self-service hot pot restaurant, this layout requires that all hot pot raw materials (raw ingredients and semi-finished products, etc.) and tableware be placed in a certain area of ??the hot pot restaurant for guests to choose. It has an open layout, with the hall as the main focus, one or two varieties of hot pot dishes with popular tastes, and flexible service. Customers' participation and self-satisfaction are reflected, and the space is fully utilized with customers. mobility and other characteristics. Taste
Red soup is a typical basic soup popular in Sichuan hot pot.
This soup is very versatile and is used in most varieties of Sichuan hot pot. It has the characteristics of rich taste, thick juice, spicy taste, fresh fragrance and sweet aftertaste.
White soup, also known as clear soup stew, is also widely used, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc., all use this soup. It is also one of the popular basic soups in Sichuan hot pot. It has the characteristics of rich umami flavor, clear soup, suitable refreshing taste, not dry and not greasy.
To prepare the original soup well, you first need to understand what seasonings are needed for Sichuan hot pot soup. The main condiments used in Sichuan hot pot are: douban (with Pixian douban as the top grade), tempeh, fermented glutinous rice juice, pepper (preferably produced in Hanyuan), ginger, garlic, dried chili (with Sichuan "Er Gold Bar" For the best products), refined salt (well salt produced in Zigong is better), monosodium glutamate, cooking wine, sesame oil, pepper,? Just ⑸ fluke Wei? Private just ⒐ Quail ひ about 8渌? Spices, etc. These condiments can be divided into two categories: fat-soluble and water-soluble.
Fat-soluble seasonings include watercress, garlic, ginger, etc. When using these seasonings, you must first stir-fry them with oil. The amount of oil should exceed the seasonings. The firepower should not be too high. The stir-fry time should be slightly longer to fully develop the flavor.
Water-soluble condiments include cooking wine, rock sugar, fermented glutinous rice juice, refined salt, MSG, etc., which must be added to the soup to taste.
In addition, the heating time for some volatile seasonings such as Sichuan peppercorns, chili peppers, cooking wine, etc. should not be too long or too short. If it is too long, it will volatilize excessively and the taste will be weakened. If it is too short, the taste will be insufficient.
At present, some new condiments such as curry powder, mustard, cumin powder, etc. are also suitable for hot pot seasoning.
Some condiments, such as ginger, garlic, dried chili peppers, etc., must be processed with a knife before use.
There are four main types of cooking oil used in Sichuan hot pot: butter, lard, vegetable oil and sesame oil. Butter can increase the aroma of the marinade, maintain the temperature of the original soup, and increase the color of the ingredients; lard can not only increase the aroma of the original soup, but also weaken the fishy smell and odor of the ingredients; vegetable oil is used for stir-frying and dipping; Sesame oil is less used in soups and more commonly used in sauces. In addition, there are chili oil, oyster sauce, mixed oil, chicken fat, etc., which are also used to increase the aroma and flavor of hot pot. Raw material procurement
Raw material management includes the procurement, acceptance, storage, and distribution of raw materials. 1. Procurement business is the starting point of hot pot business and must comply with the following basic requirements: a. Correct varieties, that is, the varieties must be determined according to the needs of customers and the needs of hot pot production to ensure that the hot pot is marketable; b. , Excellent quality, that is, the quality of product raw materials must be strictly controlled; c. Reasonable price, hot pot raw materials have the characteristics of diversity and locality, the prices are different in different markets and supply channels, different seasons and different regions The prices are also different. Therefore, purchasing personnel should understand the market conditions in real time to reduce purchasing costs, thereby reducing the production costs of hot pot restaurants; d. The quantity is appropriate, and the principle of frequent purchase and fast sales must be adhered to, so that the best sellers can purchase more and the marketable batch can be purchased , Slow sales. e. Timely arrival, hot pot varieties are somewhat random, and daily production volume and sales volume are difficult to predict. Therefore, in order to ensure the normal operation of hot pot operations, the purchase of raw materials must be available as needed and supplied in time. 2. In terms of storage business management: a. Ensure sufficient and reasonable storage of raw materials. Storage is one aspect of serving hot pot. The raw materials must be stored in sufficient variety and quantity to ensure the continuity and stability of operations. The warehouse reserves of raw materials must be maintained at a standard that can complete certain reception services, maintain uninterrupted operations, and be economically reasonable; b. Control storage. Do not store too many raw materials for hot pot, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control storage investment and ensure reasonable reserve quotas; c. Guide the purchase and sale of raw materials. During the storage process, it is necessary to keep abreast of the consumption of raw materials at any time, and proactively and timely provide purchasing opinions or suggestions based on the actual situation to replenish and update raw materials, and promptly deal with the stranded raw materials in inventory; d. Control inventory shortages and damage. Its primary task is to ensure the safety and hygiene of the raw materials in stock; e. daily storage and maintenance. It is necessary to store raw materials in dividing troughs and number cargo locations, implement food hygiene laws, adhere to the isolation system, control temperature and humidity, strengthen protection and maintenance, do a good job in cleaning and sanitation, prevent microbial invasion and pests, establish account cards, and conduct regular inventories. work; f. Outbound management.
The following tasks must be effectively done in the management of food raw material outbound delivery: First, adhere to the principle of delivering goods out of the warehouse based on invoices; Secondly, adhere to the principle of first entering the warehouse first, first leaving the perishable and spoilable items, first leaving the items close to the expiration date, and not allowing damaged items to go bad. Follow the principle of "three first and one no".
Finally, I suggest you read more relevant information. I run a hot pot restaurant. Can I do online fast food takeout?
Yes, you can try the ordering system. This system is very suitable for online ordering of hot pot. How to run a large hot pot restaurant? The foreman and manager of the store?
1. Responsible for the supervisor of the catering department, implement the supervisor's work instructions and report work to him.
2. Have the powers specified by the foreman, be responsible for on-site management and supervising the work of employees in the area, and lead employees by example to do a good job in cleaning, sanitation and reception services in the area in accordance with the restaurant service standards and quality requirements.
3. On-site inspection, supervision of work quality such as etiquette and courtesy, appearance, attendance and discipline, hygiene, and meal preparation. Keep records and report rewards and punishment decisions to supervisor.
4. Be proficient in reception, private room and banquet service procedures and operating specifications, assist waiters to complete their work at any time during the meal, and provide correction and guidance for problems discovered in a timely manner.
5. Be proficient in the details of hotel service projects and restaurant products, lead employees in the area to promote hotel products such as drinks and dishes, and assist in solving difficult problems.
6. Responsible for the receipt, distribution, consumption and accounting of materials and supplies in the relevant area, and regular inspection and inventory of various devices, property, and items in the area to ensure that they are in good condition.
7. Assist the supervisor to hold regular pre-shift meetings and business meetings, reasonably allocate employees' work, determine areas, people, positions, and responsibilities, be hardworking, care about employees' thoughts and living conditions, and take the lead Set a good example. How to open a large hot pot restaurant
Many small and medium-sized investors often do not make sufficient plans in the early stage of investment. They often think that the bigger the store, the more profitable it will be, so they blindly pursue correct and far-sighted location selection to capture customers. The catering industry is also facing market segmentation. To be large and comprehensive, the results may be "different". Investors in the catering industry should consider establishing their own cuisine characteristics. Don't be afraid of weird ideas, just be afraid of having no ideas. The catering industry actually requires a very sophisticated marketing art to turn a great idea into a gimmick. The key lies in clever use. The birth of any new idea is not easy. Make good use of it and make it work. It produces wonderful results. Provide good after-sales service and accumulate loyal customers. Steps to open a hot pot restaurant: 1. When selecting a location, you should usually choose a place with a large flow of people, such as a school, a shopping mall, or next to a mature community. 2. Choose a brand that suits you. Don’t blindly pursue the brand effect. Only the one that suits you is good. 3. Decoration and decoration should be determined according to your own situation and the positioning of the crowd. Don't do it hastily. 4. Publicity and publicity must be in place. Don’t save money. Some money cannot be saved. 5. Management After opening a store, management is also very important. Management of employees and cost management will all make money for you if managed well.
How to do hot pot restaurant service training
How to manage and train the front office waiters of hot pot restaurants:
I personally feel that management is implemented in accordance with the system and requirements. The training is divided into basic training for new and old employees.
The first stage:
1. Employee on-the-job skills training (daily work discipline, basic skills operation)
2. Service awareness training (courteous language, reception service awareness).
3. How to solve minor problems that arise at work.
4. There are clear rewards and punishments. Those who work hard will be rewarded, and those who work lazy will be deducted. How to successfully run a fish hotpot franchise store, a must-read when opening a store.
Personal opinion: I have the skills to speculate. Ingredients > Purchase finished hot pot base ingredients > Join (least recommended).
1. When making hot pot, the most important thing is the bottom of the pot. It is related to the long-term interests of the store. Is it a franchise, a self-made one, or an outsourced one? Let’s talk about franchising first. For example, big brands are very popular, but the franchising fee is expensive and requires a deposit, etc. Of course, if you have the money, it’s a different story. The advantage is that it has brand awareness and reputation, saves you worry and effort, and everything is done according to standards. But the initial investment is large and the return on capital is slow. Again, if you have money, let’s talk about it another time.
Small and medium-sized brands are only popular and well-known in certain areas, and the franchise fee is average. Just save yourself some trouble. There are not many other advantages. The prices of the dishes and pot bases usually supplied by some headquarters are slightly higher (need to negotiate first and make comparisons. It is easy to fall into the trap, don’t ask me why I know.) Even some reputations are not good, just Charge a bunch of random fees.
Let’s talk about homemade hot pot base ingredients. There are two ways. One is to learn hot pot related techniques such as stir-frying ingredients and dishes by yourself. The other one invites a hotpot master to come back and he will take care of the kitchen. The price may not be certain, it depends on experience and your charisma!
Let’s talk about outsourcing hot pot base ingredients. First, buy them in a large range and slowly sift through them to find the taste that you, your family, relatives and friends are satisfied with. The local ones are the best and meet the tastes of most people in the area. That’s it. Then talk about the price, ask the seller about the redemption method, etc. You can sort out the information on the dishes yourself and ask some experienced chefs for advice. It is best to hire a side dish chef. Some hot pot base suppliers can also provide some guidance (the cost may be extra, but it is accumulated experience, so you can strive for it.) You also have to learn the entire hot pot process yourself. The cost of this method is relatively low, and the taste can be stable (of course, you have to find a strong supplier, not those who are speculative. You may be stupid if you can't get in touch one day)
It is best to conduct a trial operation for a period of time before opening, and find solutions to problems in a timely manner.
2. Regarding the location, you must find a place with a large flow of people (customer group). Now is not the era when the smell of wine is not afraid of deep alleys. To use a very simple analogy, the monthly rent of a place is 8,000 yuan, and 100 people pass by every day. If our conversion rate is 10%, that means 10 customers come in to make purchases a day. Assuming that each person consumes 100 yuan, that is a daily turnover of 1,000 yuan. The net profit is calculated as 20%, and the profit is 200 yuan a day. Profit of 6,000 yuan per month (it's just a hypothetical that you still lose money, as long as everyone understands this). The monthly rent for another place is 10,000. The flow of people is 1,000 people passing by. Assuming our conversion rate is also 10%, then 100 people come in and consume, and each person consumes 100 yuan. That day is 10,000 yuan, and the net profit is 10% (assuming that more labor is hired, the cost is high (some) calculation, the profit is 1,000 yuan. The monthly profit is 30,000 yuan (no loss now). Now is the era when traffic is king. Don’t worry about how much money you’ll save on rent in the first few months. Looking forward, if the taste is good, the service can keep up, and the reputation is good, we won’t have to worry about no customers coming in. Another point is that parking must be convenient at the entrance or surroundings, otherwise customers will have no choice but to leave. There are no long-established hot pot restaurants (competitors) around, and there are no large wine shops next door (wine profits are also the main focus of catering). This is site selection, you should probably understand the meaning?
3. Decoration. The most important thing when decorating a hot pot restaurant is the wiring. Do you want an open fire or an electric pot? If there is an open flame, remember to buy a fire-proof type when buying a table, otherwise you will suffer. Then do a good job of fire protection, escape instructions and passages, etc... If you use electricity, remember to choose some induction cookers. The wiring must be grounded. Hidden wires are best. Draw the drawings in advance and don't pull the wires randomly later. It is very dangerous. Then do ventilation and exhaust. It's best to install a transformer to stabilize the voltage, otherwise it will be embarrassing if so many high-power appliances can't be carried... There are other trivial things that I'm too lazy to write about. Just make these plans and layouts for Hot Pot! Just make it more distinctive. Don't follow the crowd, it may become popular because of your uniqueness! You can refer to some styles of Chongqing hot pot restaurants! There are a lot of pictures of Du Niang... Anyway, it will have to be renovated in a few years (because the oil smoke has been black and greasy for several years, which is a bit disgusting, so it must be renovated, but we can't cut corners...)
4. Staffing, kitchen: one side dish, one chef, one chef (making soup, mixing pots, etc.), does washing the dishes count? Then 3-4 people are enough. Waiter: 200 square meters. I don’t know what table you have, let’s just say 20 tables. On average, if each person sees 4 tables, there will be about 5 waiters. 1 cashier. There is one person at the front desk (or not). There should be more than 10 people in total... It depends on your own arrangements and plans!
Okay, that’s all I can think of... I hope it helps!
(——Chongqing Baiwei Pepper Hot Pot. I hope it can help you.
) Franchise and open a store: How to run a profitable self-service hot pot restaurant
? Zazhao hastily er this guide Ren Qiaozhao? Caiqiao Zongjian? Leech? Ye Qieping? Puzhanji Shayi joins to open a store for consumption Groups are very important. If you want to open a self-service hot pot restaurant, you must first consider the positioning of your consumer groups. Only after solving this problem can you start the next step. Now let’s talk about the positioning of consumer groups. Analysis of service objects: a. Occupational characteristics of consumers: general students, migrant workers, ordinary working-class people, and high-level white-collar workers, civil servants, their consumption habits and consumption levels are different; b. Age characteristics of consumers: such as The elderly prefer the light type, while the young prefer the heavy and thick type, etc.; c. Gender characteristics of consumers: Women and men often have certain differences in hot pot types, tastes, types of dishes, etc.; d. Regional and ethnic characteristics of consumers: People from different regions and different ethnic groups have vastly different requirements for hot pot products and should be distinguished. Of course, due to the mutual penetration and hybridity of hot pot, many hot pots have been improved and innovated to suit the tastes of most people and are unique. But analysis of consumers is essential. Analysis of customer consumption behavior: Consumption is a comprehensive concept. Consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits, etc.: a. Consumption level is directly related to the customer's economic affordability, which reflects the customer's ability to pay and this Satisfaction of needs with appropriate affordability is directly reflected in the grade and type of hot pot restaurant that customers choose; b. The consumption structure is the proportion of customers’ various consumption expenditures, and their expenditures are closely related to factors such as occupation, age, gender, regional ethnicity, etc. Contact; c. Consumption patterns include individuals, families, business, groups, etc. Different consumption patterns have different choices in grade and variety; d. Consumption habits are reflected in the dining environment, atmosphere, brand, flavor, economy, etc. formed habits. The consumer group you target will determine the type of hot pot restaurant you open: Generally speaking, luxury hot pot restaurants serve mostly high-income people; the moderate prices of popular hot pot restaurants are closely related to the lower cost and popular flavor of the hot pot. , the seat rate and turnover rate are high. Site selection: Before choosing a location to open a franchise store, you must choose an area that is convenient for operation and development. This is the prerequisite for site selection. When selecting a site, factors such as the level of economic development, cultural and educational impact, market competition, planned location characteristics, and whether the software and hardware environment are superior should be taken into consideration. The principle of location selection for hot pot restaurants: The principle of proximity should be implemented. That means it needs to be convenient for transportation, easy to get around, and easy to enter. Located in or close to business districts, economic zones, cultural districts, development zones, etc., the roads are smooth and customers are easy to "approach"; at the same time, pay attention to the surrounding environment with adequate supporting facilities. The external environment must form a climate, and hot pot restaurants and other catering must be mixed operations, such as "Catering Street", "Hot Pot City", etc. Naming tips: store name design aspects 1. Name and design principles: it must be identifiable, original, and holistic. 2. Basic rules for name design: first, the font should pay attention to the overall effect, making it easy to recognize, read and remember; second, the pronunciation should be loud, charming and full of rhythm; third, the original meaning of the font should be combined with its moral meaning. 3. Basic requirements for name design: first, it must be consistent with the customer's consumption level and the grade of the hot pot restaurant; second, the humor and meaning of the hot pot restaurant's name; third, the name of the hot pot restaurant must be consistent with the flavor, objects, and habits; fourth, the name of the hot pot restaurant must be consistent Denotation; fifth, the choice of the name of the hot pot restaurant is particular; sixth, the name must be simple and clear, do not change it easily, and pay attention to originality. Shop decoration: The decoration design of hot pot restaurants: should be based on the actual conditions of different hot pot restaurants and measured by factors such as architectural style, hot pot grade, geographical location, etc., to attract customers. Generally speaking, the decoration styles are different, but attention should be paid to avoid the following problems: first, the structure of the hot pot restaurant is monotonous; second, the air in the store is turbid and humid; third, the distance between tables in the store is too small; fourth, the environmental space is depressed; fifth, lack of Original character decoration. Taste: The most important thing in Sichuan hot pot is the preparation of the original soup, which determines the flavor of the hot pot and is also the most critical part of making hot pot. There are many varieties of Sichuan hot pot, and the original soups are also different, but the most basic ones are red soup and white soup. Now I will introduce these soup ingredients to you in detail, hoping to give you some inspiration: Red soup is a typical Sichuan popular hot pot basic soup. This soup is very versatile and is used in most varieties of Sichuan hot pot. It has the characteristics of rich taste, thick juice, spicy taste, fresh fragrance and sweet aftertaste. White soup, also known as clear soup and brine, has a wide range of uses, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc., all use this soup. It is also one of the popular basic soups in Sichuan hot pot.
It has the characteristics of rich umami flavor, clear soup, suitable refreshing taste, not dry and not greasy. In addition, cold pot soup is also one of the new hot pot dishes that has appeared and become popular in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot, etc. all use this soup. It has the characteristics of integrated soup, tender texture and unique flavor. This type of cold pot soup brine can maintain the shape and taste of the ingredients, so it is very popular. To prepare the original soup, you first need to understand what seasonings are needed for Sichuan hot pot soup. The main condiments used in Sichuan hot pot are: douban (with Pixian douban as the top grade), tempeh, fermented glutinous rice juice, pepper (preferably produced in Hanyuan), ginger, garlic, dried chili (with Sichuan "Er Gold Bar" (the best), refined salt (well salt produced in Zigong is better), MSG, cooking wine, sesame oil, pepper, ? ? ⑸ fluke Wei ? private ⒐ quail ひ about 8渌? spices, etc. These condiments can be divided into two categories: fat-soluble and water-soluble. Fat-soluble seasonings include watercress, garlic, ginger, etc. When using these seasonings, you must first stir-fry them with oil. The amount of oil should exceed the seasonings. The firepower should not be too high. The stir-fry time should be slightly longer to fully develop the flavor. Water-soluble condiments include cooking wine, rock sugar, fermented glutinous rice juice, refined salt, MSG, etc., which must be added to the soup to bring out the flavor. In addition, the heating time for some volatile seasonings such as Sichuan peppercorns, chili peppers, cooking wine, etc. should not be too long or too short. If it is too long, it will volatilize excessively and the taste will be weakened. If it is too short, the taste will be insufficient. How to run and manage a hot pot restaurant? It is necessary to have a precise positioning and what kind of people the target customers are, so as to create special products of your own store.
To have a good dining environment and provide high-quality services, you can visit some excellent restaurants and learn from them.
Certain marketing methods are needed, and some preferential activities should be held from time to time or regularly.
Word of mouth is important. Whether a store or company can achieve long-term profitability depends on its reputation. A good reputation can bring an exponential effect to the store and bring more customers.
Running and managing a store is not an easy task. It requires constant exploration to find a method that suits you.
It is recommended that managers usually read more management books, or some successful cases of well-known companies, and combine them with practical experience to find a path that suits them. How to run a revolving hot pot restaurant well
To run a revolving hot pot restaurant, first of all, when purchasing the revolving device, you must choose a regular manufacturer with a good reputation to avoid device malfunctions during the business period that will affect normal business; ingredients during the business period It should be fresh and rich in variety. If there are too many customers, you should know how to divert them and try to avoid making customers wait in line for too long. In addition, the store environment should also pay attention to decoration. The atmosphere is very important. The store name should be something easy to remember. ; The last thing is to have a good service attitude. Sometimes customers value more the service of the store.